Delicious Recipes with Zucchini, Cauliflower, Lemons, and Lavender

Caprese Zoodle Salad

BY CRYSTAL RAPPLEYE

4 large zucchini
2 Tbsp. olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups cherry tomatoes, halved
1 cup mozzarella balls, halved or quartered
1/4 cup fresh basil leaves
2 Tbsp. balsamic vinegar

Make zoodles with a spiralizer.

Marinate zoodles in a large bowl with olive oil, salt, and pepper.

Add tomatoes, mozzarella, salami, and basil and toss to combine.

Drizzle with balsamic vinegar and serve.

Note: Instead of balsamic vinegar, use your favorite Italian dressing.

You can also add your favorite olive.

What Are Zoodles?
Zoodles are noodles made from zucchini! You can buy them already made, fresh or frozen, but they are super easy and quick to make yourself – you just need a spiralizer – a gadget that turns firm veggies and fruits into noodles. There are many styles available, but the one shown here works great and is only $15.

LAVENDER LEMONADE

BY HAILEY MINTON, Adapted from Allrecipes.com

I fell in love with lavender lemonade after trying it at the Ogden Farmer’s market years ago. Tasting my first batch of this recipe was a bit of heaven for me. You can add as much of the lavender water as you want until you get your desired lavender flavor. If you don’t use all the lavender water, just add more plain water to equal the 2 cups of the lavender water. The lavender water by itself is a bluish-purple, but watch the lemonade turn pink as you mix it with the rest of the ingredients!

2 cups boiling water
1 cup lavender flowers
2 cups cold water
1 cup lemon juice
1/2 tsp. vanilla
1 cup sugar

Bring 2 cups of water to a boil in a covered pot on the stove. Add the flowers and replace the lid. Let steep 10 minutes. In a pitcher, add the cold water, lemon juice, vanilla, sugar, and lavender water. Add ice and serve.

CAULIFLOWER FRIED RICE

BY KRISTINA CASE, Adapted from ifoodreal.com

This is an easy and fast low-carb side dish to add to any meal.

2 green onions, chopped
1 garlic clove, minced
1 Tbsp. ginger, minced
1/4 cup grated carrots
1 cup peas, fresh or frozen (optional)
1/4 cup diced red bell pepper
2 Tbsp. toasted sesame oil
2 eggs, large
16 oz. bag of cauliflower rice, fresh or frozen
3 Tbsp. reduced sodium soy sauce

Preheat large ceramic, nonstick skillet on medium-high heat and swirl oil to coat. Add onion, garlic, ginger, carrot, and peas and cook for 4-5 minutes, stirring occasionally.

Push vegetables to the side and add eggs. Cook until scrambled, stirring constantly.

Add cauliflower rice, stir, and cook until warmed through.

Push cauliflower rice to the side and add soy sauce; stir well. Sprinkle with green onion and serve.